 | This article relies largely or entirely on a
single source. (March 2024) |
Baccalà alla vicentina (Italian: [bakkaˈla alla vitʃenˈtiːna]; Venetian: bacałà a ła vixentina) is a Venetian dish native to Vicenza that is made from stockfish (stoccafisso in Italian), onions, anchovies, milk, and a mature cheese such as Parmesan. It is considered to be one of the signature dishes of Vicenza. [1]
See also
References
- ^ "Baccalà alla Vicentina". Taste Atlas.
External links
- Recipes and other information
- More Archived 2017-01-12 at the Wayback Machine
- Recipe of the classical Baccalà alla Vicentina
 | This Gadiformes-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| This article relies largely or entirely on a
single source. (March 2024) |
Baccalà alla vicentina (Italian: [bakkaˈla alla vitʃenˈtiːna]; Venetian: bacałà a ła vixentina) is a Venetian dish native to Vicenza that is made from stockfish (stoccafisso in Italian), onions, anchovies, milk, and a mature cheese such as Parmesan. It is considered to be one of the signature dishes of Vicenza. [1]
See also
References
- ^ "Baccalà alla Vicentina". Taste Atlas.
External links
- Recipes and other information
- More Archived 2017-01-12 at the Wayback Machine
- Recipe of the classical Baccalà alla Vicentina
|
| This Gadiformes-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |